So it is the eleventh hour, but it is not too late to offer some more suggestions.
Here is my recipe for charoset, plus some more links.
2-3 apples, peeled, cored, and minced very, very fine
4 ounces walnuts (some of this amount can prechopped or preground), finely chopped
1/4 cup sugar (or more, to taste)
1 1/2 tsp. cinnamon (or more, to taste)
2-4 Tbl. Extra-Heavy Malaga wine (or more, to taste)
honey, if desired, to taste
Combine finely chopped nuts and apples with sugar, wine, and cinnamon to taste.
Note: I usually double this, using 5-7 apples. Be careful with the apples if you are not hand chopping them. The food processor can turn them to mush very quickly. Hand chopping is best, and you should aim for finely chopped or minced, rather than coarsely chopped.
Here is a recent article from The Pittsburgh Post Gazette on charoset. Last year, the same paper had an interesting article about kosher cooking classes, with an interesting recipe for a hazelnut-chocolate flourless cake for Passover.